Jamaican · dessert

No-Churn Rum Raisin Ice Cream

Name: No-Churn Rum Raisin Ice Cream
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1/2 cup Dark Rum; 1 cup Raisins; 1 tsp Vanilla Extract; 14 oz jar Condensed Milk; 2 tablespoons Brown Sugar; 1/4 tsp Ground Cinnamon; 1/8 teaspoon Allspice; 2 cups Heavy Cream; Pinch Salt

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Dark Rum½ cup
Raisins1 cup
Vanilla Extract1 tsp
Condensed Milk14 oz
Brown Sugar2 tbsp
Ground Cinnamon¼ tsp
Allspice0.13 tsp
Heavy Cream2 cups
Salt

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the raisins and vanilla extract. Let the mixture sit for at least 30 minutes. After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.
2
In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup). Stir until the brown sugar is fully dissolved.
3
In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.

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